For the plant-based answer to the popular ramen classic, our friends at Sunflower Family contributed their vegan sunflower mince. It has the perfect texture and its flavor harmonizes wonderfully with our Tan Tan seasoning sauce.
Ingredients for 4 servings
- 2 packs of Hakubaku RAMEN noodles
- 2 bottles of Dashi Umami vegetable broth for ramen
- 1 pack of Sunflower Mince
- Tan Tan seasoning sauce
- Organic Spicy Chili Oil
- Organic Shichimi Togarashi Spice Mix
- Fresh coriander (to taste)
- 2 spring onions
ZUBEREITUNG
- Heat the broth and stir in 1-3 tablespoons of Tan Tan sauce with a hand blender or whisk until it becomes slightly creamy.
- If desired, you can stir 1-2 tablespoons of chili oil into the broth, or use it at the end as a finishing touch.
- Cook the pasta according to the package instructions, drain and shake vigorously a few times in the sieve.
- Place the sunflower mince in a hot pan with chili oil and fry briefly.
- Add some Tan Tan sauce for seasoning and continue to simmer over low heat until the mince has absorbed all the liquid.
- Distribute the noodles among the bowls, pour over the prepared broth, and top with the sunflower mince.
- Finish with Shichimi Togarashi spice mix, chopped coriander and sliced spring onions.
- A ramen egg (to taste) also goes very well with this.